Bring a medium-sized pot of water to boil. Cut broccoli into small, thumbnail-sized pieces and set in a bowl. Boil the broccoli 1 minute, until bright green and just tender. Drain well, cool in ice-cold water, drain well again, and then place
in a bowl.
Place the eggs in a second bowl and beat until whites and yolks are well blended. Mix in the milk, oregano, nutmeg, salt and pepper.
Preheat oven to 375 degrees F. Thoroughly grease a 12-cup, good quality non-stick muffin pan. Divide the broccoli, ham and cheese among the cups. Divide and pour in the egg mixture. Bake 20 minutes, or until the egg mixture is set and frittata are light golden on top. (Eggs mixture will puff, but settle once out of the oven.)
Cool frittata a few minutes, and then use a very thin spatula to loosen, lift and remove them from the pan and onto plates. Serve immediately.
Note: Broccoli crowns, the cleaned topped portion of the vegetable, are available in the produce department.